Orange Ginger Sweet Potato w/ Edamame

Recently I was given some sweet potatoes and I have been playing around trying to find new ways to serve this yummy vegetable.  I had the inspiration to try it with ginger and orange, and then kind of proceeded from there. When it was almost done I realized I hadn't prepared anything green to go with it so I decided to try just adding the edamame right into the pan with the rest.  It was delicious!!!! This would make a great Vegan meal by itself, but I served it with blackened salmon this time. I will definitely do this recipe again. So glad I wrote it down while I could remember what I did. lol

I'll post some of the nutritional benefits of these ingredients after the recipe.

ORANGE GINGER SWEET POTATO W/ EDAMAME

1 large sweet potato, peeled and cut into ½” pieces (about 2 cups)

¼ cup onion, chopped

2 cloves garlic, minced

1 ½ tsp grated fresh ginger

1 tsp dried or 1 TB fresh grated orange zest (colored part of peel)

2 TB coconut oil*(see note below)

¼ cup orange juice

2 TB hot pepper jelly

1 cup frozen edamame- run under warm water to defrost-drain.

Salt and pepper to taste

Place the coconut oil in a large skillet on medium heat.

Add garlic, onion, ginger, orange zest and potato.

Sauté until potatoes are barely tender.

Add orange juice and hot pepper jelly along with the defrosted edamame.

Continue to cook, stirring occasionally until potatoes are tender and edamame is cooked.

*NOTE:

If you don’t have coconut oil you may use butter, olive oil or grape-seed oil, but the coconut oil adds a nice flavor to this dish.

Ginger: This tuber is known to aid in digestion and calm an upset tummy. It is used to help with sea sickness, morning sickness and for people going through chemotherapy. It has antibacterial qualities and has been proven to aid in preventing several kinds of cancer in mice. It is also said to help with arthritis pain and aid in blood thinning and lowering blood pressure. 

Edamame:

Nutritional value per 100 g (3.5 oz)

Energy 448 kJ (107 kcal)

Carbohydrates 12 g

- Sugars 3 g

- Dietary fiber 6 g

Fat 6 g

Protein 12 g

Thiamine (vit. B1) 0.2 mg (17%)

Riboflavin (vit. B2) 0.3 mg (25%)

Niacin (vit. B3) 1.1 mg (7%)

Pantothenic acid (B5) 0.6 mg (12%)

Vitamin B6 0.2 mg (15%)

Folate (vit. B9) 358 μg (90%)

Vitamin C 11.4 mg (14%)

Vitamin K 37 μg (35%)

Calcium 71 mg (7%)

Iron 2.5 mg (19%)

Magnesium 72 mg (20%)

Manganese 1.2 mg (57%)

Phosphorus 190 mg (27%)

Potassium 569 mg (12%)

Zinc 1.6 mg (17%)

Percentages are relative to US recommendations for adults.

Source: USDA Nutrient Database

Raw Sweet Potato

Nutritional value per 100 g (3.5 oz)

Energy 360 kJ (86 kcal)

Carbohydrates 20.1 g

- Starch 12.7 g

- Sugars 4.2 g

- Dietary fibre 3.0 g

Fat 0.1 g

Protein 1.6 g

Vitamin A equiv. 709 μg (89%)

- beta-carotene 8509 μg (79%)

- lutein and zeaxanthin 0 μg

Thiamine (vit. B1) 0.1 mg (9%)

Riboflavin (vit. B2) 0.1 mg (8%)

Niacin (vit. B3) 0.61 mg (4%)

Pantothenic acid (B5) 0.8 mg (16%)

Vitamin B6 0.2 mg (15%)

Folate (vit. B9) 11 μg (3%)

Vitamin C 2.4 mg (3%)

Vitamin E 0.26 mg (2%)

Calcium 30.0 mg (3%)

Iron 0.6 mg (5%)

Magnesium 25.0 mg (7%)

Phosphorus 47.0 mg (7%)

Potassium 337 mg (7%)

Sodium 55 mg (4%)

Zinc 0.3 mg (3%)

Percentages are relative to US recommendations for adults.

Best Cinnamon Rolls EVER!!

I made these rolls for the people at our Condo unit in Bradenton Beach Florida. Several wanted the recipe. So here it is! Enjoy!! 

HISTORY:

I was given this recipe from a lady at Gig Harbor Christian Church when we lived in Washington State. When I had my restaurant in Greenwich, Ohio, these cinnamon rolls were one of the most requested items. People would call to find out what time we expected them out of the oven. J

SUE’S CINNAMON ROLLS

1/3 cup powdered milk with water to make 1 cup

½ cup margarine (1 stick)

1 tsp salt

1/4 cup sugar

2 eggs

1 TB yeast dissolved in 1/4 cup lukewarm water

4 cups flour

Filling:

½ cup sugar

½ cup brown sugar

1 TB cinnamon

½ tsp cloves

Icing:

1/3 cup butter or margarine

1 lb powdered sugar

2 tsp vanilla

1-4 TB milk as needed to make smooth consistency

Heat milk in microwave or stove top until hot but not boiling. Add margarine and stir to melt. Allow to cool to lukewarm. Add sugar, salt, yeast and egg. Beat well. Stir in flour one cup at a time, beating well after each addition. Cover with a damp cloth or plastic wrap and place in the refrigerator for at least 4 hours (or overnight).

Punch down dough and turn onto floured surface. Knead lightly. Roll into a rectangle, dusting with flour as needed. Spread surface with about 2/3 of a stick of butter or margarine. Mix together filling ingredients and spread over butter. Roll into a log and cut into 12 equal sections. Place in greased 9x13 pan and allow to raise until rolls rise above the edge of the pan. Bake at 350 for 20-30 minutes. Test for doneness by lightly tapping the center of a roll. If it is done it will spring back or remain the same. If it needs to go longer the center will sink.

Allow to cool slightly before icing. (spreading icing too soon can make them sink)

NOTE:

I love the flexibility of this recipe! You can mix the dough and leave in ‘fridge until morning to form, or form at night before you go to bed and either leave in the ‘fridge overnight to bake later in the morning or leave it out to rise so it will be ready to bake first thing when you wake up.

Fennel Slaw, Zucchini Sticks with Sweet Onion Dip And Thai Burgers

A while ago I visited a restaurant outside of Sea Side on the Oregon coast that served a delicious Fennel Slaw. I hadn't used fennel much but vowed I’d try to replicate that slaw some day. I searched the web but have never found a slaw recipe like it. So I played a little and this is what I came up with. It’s been a few years since I was out West so my memory is a bit foggy as to the exact make-up of the slaw I had tried, but this is good in its own right so I am satisfied… For now…

As to the zucchini sticks:

I found this recipe on the web, but the recipe didn’t print out with the website’s name so I can’t give credit where credit is due. The recipe called for baking the zucchini, but it didn’t seem to be crisping up well, and we were hungry, so I  pulled out the cast iron skillet and fried them to finish quicker.  I wasn’t sure how my hubby would react to this twist on the french fry, but he loved them. Yea! I added a little roasted fennel to try that out. it was also delicious dipped in the Sweet Onion Dip. :) Finish off with a Thai Burger (listed previously on this site) on a whole wheat bun and you have a yummy, healthy meal.

FENNEL SLAW

1 bulb fennel

½ green pepper, diced

1 small jalapeno , minced

½ poblano pepper, minced

1 large carrot, finely shredded or minced

1 large rib celery, diced

1 small onion, diced

1 tomatillo, peeled and finely diced

Cut off stalks from fennel and save to use in soup stock.

Shred or finely dice fennel into medium bowl.

Add remaining ingredients and stir.

Dressing:

2 TB red wine vinegar

2 TB sugar, honey or agave syrup

2 TB hot pepper jelly

2 tsp soy sauce

1 tsp dark sesame oil

Combine dressing ingredients and stir into vegetable, mixing well. 

Stir again just before serving. 

ZUCCHINI STICKS WITH SWEET ONION DIP

Zucchini Sticks:

3 medium zucchini, unpeeled, cut into 3” sticks

1 TB salt

1 cup seasoned bread crumbs

1/3 -1/2 cup grated parmesan cheese

1 egg, beaten

Olive oil if frying

Place the zucchini sticks in a colander over a bowl.

Sprinkle with the salt and let rest for about an hour to drain.

Pat dry.

Beat the egg in a small bowl.

Combine the bread crumbs and parmesan cheese in another bowl.

Dip the zucchini in the egg, and then roll in the bread crumbs.

You can either fry or bake them. 

To fry- heat olive or grape seed oil in large fry pan and cook in batches turning with tongs until browned and crispy.

To bake- Heat oven to 425.

Bake on greased baking sheet or stone about 20-30 minutes, turning one half way through, until golden.

Sweet Onion Dip:

1 TB butter or olive oil

1 medium sweet onion, sliced

2 TB cider vinegar

2 TB honey, agave syrup or sugar

1 TB prepared mustard (I used horseradish mustard)

1 cup mayonnaise

Salt and pepper to taste

Fry onions in the oil or butter until soft and golden.

Add onion with remaining ingredients in a blender or food processor and blend until creamy.